Mint: Uses & Storage

[David Ross]

Gobs and gobs of chimmichurri with mint. Freeze it and you'll have a wonderful condiment for your lamb, pork, chicken and beef roasts and steaks.

[Yajna Patni]

If you have English ancestry, and I believe you do, you can put it in everything. It is good with potatoes, carrots and peas, it is delicious as tea, mint sauce, ice cream, and mojitos. I like it chopped in salad, in tabouli, on tomatoes with a little olive oil salt and lemon juice. um... almost everywhere. I do not know how to preserve it though.

[Kouign Aman]

Wash, puree, freeze in 1T icecubes or blobs. When frozen, put the frozen lumps in your preferred container for long term storage.

Add a lump when making lemonade.

I have to try that salad recipe. I have only a little mint, but an entire bottle of black vinegar that needs a purpose in life now that its job as a guest's reminder of home is done.

[Andrew Fenton]

How about a watermelon-mint-feta salad? I, too, have a mint forest in my backyard; I was planning to bring a bowl of that salad to a cookout this weekend.

[Beebs]

Mojitos and juleps. A lot of them.

[Katie Meadow]

Mint chutney? Uses a LOT of mint, and hardly worth the labor of cleaning the food processor in small quantities. Almost any Indian cookbook has a recipe for it, and there are plenty on line as well. Fantastic with Indian vegetable dishes or with lamb. I can't locate the recipe I used to make, but I always loved it with cauliflower or potato curries. Freezes well in modest sized portions.

[Jenni]

Agreed with mint chutney! Make it fresh every day and eat lots of it with everything!

[TeakettleSlim]

You can also make a mint-infused simple syrup and can it-- same basic procedure as for jams-- use at will for sweetening lemonade or other drinks, thin it out with fruit of your choice and turn it into a sorbet, etc.

[maggiethecat]

Thanks for all the terrific ideas, y'all. I'm for sure gonna make some mint chutney tonight. Eldereno: I've got outta control lemon balm too. Maybe we could extend this topic to include lemon balm ideas.

[Twyst]

My CSA is overloading me with mint and basil as well. Im going the mojito route with most of it

I made the lamb meatballs from Keller's Ad Hoc last night and they were delicious, so if you have that book give them a try, they are easy and fantastic and will help you get rid of a little more mint.

[teagal]

Float a sprig of mint or the lemon balm in a glass of ice water. Gives it a nice flavor.

[maggiethecat]

I made mint chutney tonight and I'm outta control excited that something so easy can be so whack your head awesome. I used this recipe:Try it.

[cookingofjoy]

This doesn't use quite as much mint as the chutney, but it's my favorite fruit salad. I swap out the cherries for strawberries since I'm not super keen on pitting.

[KatieLoeb]

Thanks for the mint chutney recipe. Will give that a whirl soon. Once you make the mint syrup you can make instant mojitos of whatever flavor you want. I made strawberry ones last weekend and they were delicious! Rum +mint syrup +fresh lime juice +fruit of your choice +a few ice cubes buzzed up in the blender and you're done. Best Big Girl Smoothies ever!

[Beebs]

There's a mint feature in our local paper today:

Minty!

I think couscous salad will be on the dinner list this weekend!

[SobaAddict70]

Use in pasta also.

I know it sounds really strange but the flavor combination of anchovies and mint is a winner in my book. Goes well with zucchini- (another perennial garden dilemma) and tomato-based sauces.

[Jen Rehm]

try adding a hand full of chopped mint sauteed greens like swiss chard, kale and spinach just before you pull them off the heat. It adds a whole new depth of flavor.

j

[Shalmanese]

Molly Steven's braising cookbook has a recipe for lamb shanks which are brined with a giant bunch of mint and then cooked with more mint.